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But it is probably her recipes that
evoke the strongest memories. When I prepare them, I'm happily transported back
in time. I recently saw a Food Network show that recommended "scrapbooking" your
favorite recipes, along with photos of those occasions where you served them. It
might make a nice gift that can be passed down from generation to generation so
the recipes aren't lost and that future generations appreciate the symbolic role
of food in our family celebrations.
Secret
Anniversaries of the Heart
For some of us, the most precious times are not
the holidays on the calendar, but rather those we observe silently, in private.
Let’s call them “secret anniversaries of the heart.” These special times are
evoked by our senses and, of these, scent is one of the most powerful
emissaries.
For example, the smell of
roses makes me think of my maternal grandmother who used a rose-scented hand
lotion. When I think of her I inevitably recall the cookies she always had
waiting for her visiting grandchildren. (Her 12 children produced lots of
visitors). To this day, I associate those cookies with her and her warm,
unconditional love.
Think back over your life
and your secret anniversaries. For many of us, certain memories trigger thoughts
of food and celebratory times. Perhaps it is winning the coveted part in a
school play . . . or the music that played on your first date or . . . when you
found out you were pregnant with your first child. Maybe it’s a sad memory such
as the loss of a parent . . . or the day you learned about a job transfer that
took you thousands of miles away from your friends and loved ones.
If these memories, whether
they’re happy or sad, evoke thoughts of food . . . then let those foods be
markers for those anniversaries. Though she’s been dead for 25 years, I still
have fond, warm thoughts as I prepare some of my mother’s favorite recipes. And,
sometimes I prepare those dishes simply because I have that longing to reconnect
with her using food as the medium. You don’t have to explain why you’re serving
a particular dish. If it makes you happy or arouses melancholy thoughts that
allow you to indulge your feelings, that’s your secret. (excerpted from
Gluten-Free Celebrations: Memorable Meals without Wheat by Carol Fenster,
Ph.D.)
Spring Cleaning
for Your Pantry
Your pantry needs a
spring cleaning, too. Throw out anything that's older than its expiration date.
Don't keep adding new flour on top of old flour. Empty out the canister (I wait
until it's nearly empty) and then wash and dry. Make sure everything is
labeled properly, especially if you store gluten-containing food nearby.
Organize and categorize things so the flours are together, the mixes together,
and items like xanthan gum and guar gum are nearby. Professionally trained chefs
have a term--"mise en place" (pronounced MEEZ ahn
plahs) that literally
means having all of their cooking items prepped and ready to use before starting
to cook. I think that principle applies to our pantries as well. Have your
ingredients stored in an orderly fashion and you won't waste time looking for
them if everything is in its place.
Graduation and
Wedding Time
It's time for
weddings and graduations. Wondering what to serve? There are many menus in
Gluten-Free Celebrations and Wheat-Free Recipes & Menus—both by
Carol Fenster, Ph.D.—that tell you exactly what to serve for these special
occasions so everyone can join in the fun.
Special Diet
Solutions Soon Out of Print
Only two more
months and my two books will be out of print. They will be replaced by one book
called Cooking Free: 220 Recipes for People with Food Allergies and Multiple Food Sensitivities
by Carol Fenster, Ph.D., from Avery, a division of Penguin Putnam. The new book
won't have ALL of the recipes from both books, so if you were thinking of
getting a copy do so before June 30, 2005.
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